This dessert soup is absolutely one of my favorite soups. I have had it as a starter too.
RED RASPBERRY & RHUBARB SOUP
1 pint raspberries, rinsed (you can also add some strawberries if you like)
1 lb rhubarb, washed, leaves removed, sliced into 1-inch pieces
2 TBSP fresh lime juice
¼ cup sugar (or more, if desired)
Salt to taste
3 TBSP rosé wine or Eau de Vie de Fraise
¼ cup sour cream, plus extra for garnish
Fresh lime, thinly sliced, for garnish
Fleur de Sel or pink Himalayan salt, for garnish, optional
Read Related: Classic Vichyssoise
- In a large pot, add raspberries, rhubarb and lime juice. Bring to a boil, lower the temperature and cook for about 15 minutes or until the rhubarb is tender. Add sugar, let it dissolve. Taste and add more if desired. Season to taste. Mix well.
- Transfer to a blender (careful, it’s hot!) and process until smooth. Add sour cream and blend a little bit more until combined.
- For a silkier, smoother texture, strain and stir in the wine or Eau de Vie de Fraise. Taste again and adjust seasoning. Transfer to a bowl and refrigerate for an hour or so or until cold.
- Serve with some Fleur de Sel sprinkled on top, a dollop of sour cream, and a thin slice of lime.
If you want a raw version of this soup, just make it with raw strawberries and raspberries. Or cook the rhubarb with some sugar and add it to the blended combination of raw raspberries and strawberries. You can also add blackberries and blueberries. Personally, I like to keep my “reds” together.